This low fat chicken recipe is an adaptation from a famous restaurant chain.

• 4 boneless, skinless chicken breast halves
• 1 cup liquid margarita mix
• Fresh ground mixed red, green and black peppercorns (to taste)

Place chicken breasts in glass dish. Pour margarita mix over chicken breast, cover with plastic wrap and let marinate for 2 hours in refrigerator. When ready to prepare drain and season with black pepper to taste.

Spray oven top grill or an iron skillet with cooking oil spray. Heat over medium high heat; add chicken breasts and braise chicken breasts until browned on each side and no longer pink inside.

Serve chicken breast with black beans, a serving of your favorite Mexican rice and a generous helping of Pico de Gallo.